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Roasted turkey tenderloin and vegetables

Roasting brings out the natural sweetness of vegetables, which is helpful for introducing cauliflower to the diet.

roasted turkey tenderloin | cauliflower

Roasted turkey tenderloin and vegetables

Cauliflower is high in vitamin C, which is best known as an antioxidant. Antioxidants help prevent damage to the cells. Vitamin C in particular, helps to transform iron into a form more easily absorbed by the body. Vitamin C also helps to make certain neurotransmitters, certainly an important part of brain health. This recipe also includes mustard. More than simply a condiment, mustard is a healing food in its own right. Mustard is a member of the brassica family, and contains phytonutrients that inhibit cancer cell growth. Furthermore, mustard contains selenium and magnesium, which are powerful anti-inflammatories.
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Marinade

  • 3 pounds turkey tenderloin
  • 1 cup balsamic vinegar
  • 1½ cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey

Whisk vinegar, oil, mustard and honey. Marinate turkey in this mixture for 2 hours.

Prep

  • 2 cloves garlic
  • 1 head cauliflower
  • 2 sweet potatoes

Peel and mince garlic. Chop cauliflower into bite-sized pieces. Thinly slice sweet potatoes.

Preheat oven to 350°.

Cauliflower

  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon Himalayan salt
  • 1 teaspoon turmeric


In a medium bowl, mix oil, salt, turmeric and garlic. Place cauliflower on a rimmed cookie sheet, drizzle oil mixture over the florets, toss to coat evenly.

Roast, stirring occasionally, 35–45 minutes, until golden brown and tender.

Bake

  • 4 tablespoons fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Put turkey and sweet potatoes in a baking dish, sprinkle with basil, salt and pepper. Cover and bake 15-20 minutes or until tender.

Serve

Slice turkey and serve with cauliflower and sweet potatoes

Preparation:

1 hour, plus 2 hours to marinade.

Serves:

8


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